Biochemical composition of Jerusalem artichoke tubers dried at different temperatures and in different forms

It was proven that convective drying of Jerusalem artichoke tubers gives the best effect, the shape of the cut and the drying time have been found to affect the quality. Based on the experiments, it was found that the best quality dried product is obtained when cut into cubes and dried at a temperature of 60°C for 4 hours. It was found that the temperature of 60°C during convective drying helps to preserve the beneficial components of the tubers, the moisture content of the Fayz Baraka variety dried in this mode was 12.6%, proteins - 1.90%, lipids - 0.58%, carbohydrates - 86.4%, fiber in the dried raw material was 10.30%, inulin content was 10.5, and the most favorable indicators were recorded compared to other modes